Step 1: Make the Tangzhong

In a medium saucepan, whisk together 3 tablespoons of bread flour and ½ cup of whole milk until completely smooth with no lumps. Place the pan over medium-low heat and cook, whisking constantly, until the mixture thickens into a paste that resembles mashed potatoes (this takes about 3-5 minutes). You’ll see lines form in the pan when you whisk. Remove from heat and transfer to a small bowl. Let it cool to room temperature while you prepare the other ingredients.

Step 2: Activate the Yeast

In the bowl of your stand mixer (or a large mixing bowl), combine the warmed milk (make sure it’s between 105-115°F – too hot will kill the yeast, too cold won’t activate it) with 1 teaspoon of the sugar from your measured amount. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy and bubbly. This proves your yeast is alive and active.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the bread flour, cocoa powder, remaining sugar, and salt. Make sure the cocoa is well distributed with no clumps – sifting helps if your cocoa is lumpy.

Step 4: Combine Wet Ingredients

Once the yeast is foamy, add the cooled tangzhong, egg, heavy cream, and vanilla extract to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until just combined.

Step 5: Form the Dough

Gradually add the flour mixture to the wet ingredients, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes with the dough hook. The dough will look dry and rough at first – that’s normal! After about 5 minutes, begin adding the softened butter one tablespoon at a time, allowing each addition to incorporate before adding the next.

Step 6: Knead to Perfection

Continue kneading until the dough is smooth, elastic, and slightly tacky but not sticky (about 10-12 minutes total). It should pass the “windowpane test” – when you stretch a small piece of dough, it should form a thin, translucent membrane without tearing. If kneading by hand, this will take 15-20 minutes of vigorous kneading on a clean, lightly floured surface.

Step 7: First Rise

Form the dough into a smooth ball and place it in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place (about 75-80°F) for 1-1.5 hours, or until doubled in size. A turned-off oven with the light on works perfectly!

Step 8: Shape the Dough

Once doubled, gently punch down the dough to release air bubbles. Turn it out onto a lightly floured surface. Divide the dough into 3 equal portions (using a kitchen scale ensures even pieces). Roll each portion into a ball, cover with a towel, and let rest for 10 minutes – this relaxes the gluten and makes shaping easier.

Step 9: Create the Loaf

Grease and flour your 9×5-inch loaf pan. Take one dough ball and roll it into an oval shape about 8 inches long. Fold the top third down toward the center, then fold the bottom third up and over, like folding a letter. Pinch the seam to seal. Repeat with the remaining two pieces. Place all three pieces seam-side down into the prepared loaf pan, arranging them side by side.

Step 10: Second Rise

Cover the pan loosely with plastic wrap or a towel. Let the dough rise for another 45-60 minutes, until it crowns about 1 inch above the rim of the pan. It should look puffy and spring back slowly when gently pressed. Meanwhile, preheat your oven to 350°F (175°C).

Step 11: Apply Egg Wash

Once the dough has risen, whisk together the egg yolk and 1 tablespoon of milk. Gently brush this mixture over the top of the loaf using a pastry brush. This creates a beautiful, shiny, golden-brown crust.

Step 12: Bake

Bake in the preheated oven for 28-32 minutes, until the top is deep golden brown and the internal temperature reaches 190°F when measured with an instant-read thermometer. If the top is browning too quickly, tent it loosely with aluminum foil after 20 minutes.

Step 13: Cool and Enjoy

Remove the pan from the oven and let it cool for 5 minutes, then turn the loaf out onto a cooling rack. For the softest texture, brush the top with melted butter while still hot (optional but delicious!). Let the bread cool completely before slicing – I know it’s tempting, but cutting into hot bread will compress the fluffy texture. Once cooled, slice and enjoy your homemade chocolate milk bread masterpiece!